I would strongly discourage anyone from cooking with solid aluminum cookware.
That being said, I am not talking about stainless steel clad alumininum or one of the newer non-stick finishes with an aluminum base. I am talking about the old Club Aluminum, Guardian Ware, Wagner Ware, etc. that is not clad with anything. Even the older Teflon coatings peeled and exposed the aluminum core.
Yes there are studies that show cooking in aluminum day after day contributes to Alzheimer's disease. My mother and my aunt (non-blood related, by marriage only) both cooked with these once 'state of the art' cookware sets and continued to do so forever in time. They both died of Alzheimer's.
I see no problem with using any vessel that is clad with stainless steel (only the core is aluminum and does not touch the food), likewise the newer Cephalon and other more current finishes that don't peel, nor do I see any problem with using aluminum foil as it is non-absorbant and there will be no aluminum 'transferance' from that either.
Use Mama's and Grandma's old solid aluminum cookware for display only. It's best not to actually cook in them given what is known today.
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Senior female, IBS-D, presently stable thanks to Heather & Staff
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About aluminimum cookware
